Instructions
Step 1
Melt the coconut oil in a pan, then add the onion and soften. Add the garlic, chilli, ginger and spices, along with some salt and pepper, then stir and fry for a further few minutes.
Step 2
Tip in the chopped tomatoes, coconut milk, butternut squash and chickpeas, then stir and adjust the heat to a simmer.
Step 3
Finely chop a small handful of coriander stems, then stir in. Cover with a lid and cook for around an hour, stirring and adding more.
Step 4
Once ready to serve, Just before stir through fresh lime juice and natural yogurt. Serve sprinkled with coriander leaves.
Ingredients
- 1 butternut squash, peeled, deseeded and chopped
- 1 can chickpeas
- 1 tsp chilli flakes
- 1 tsp chilli powder
- 1 can chopped tomatoes
- 1/2 tsp cinnamon
- 1 can coconut milk
- 1 tbsp coconut oil
- 1/2 tsp cumin
- 1 bunch fresh coriander
- 1/2 tsp ground coriander
- 1 lime
- 1/2 tbsp minced ginger
- 1 red chilli, deseeded and chopped
- 1 red onion
- 1 tsp turmeric
- 1 cup yoghurt
